A few years ago Joseph Fields hosted a tour of his beautiful Johns Island farm for members of Slow Food Charleston. After ushering us through rows of vegetables that stretched as far as the eye could see, we were treated to a picnic of dishes that showcased the produce fresh from the fields through which we had just tromped. Everything was outstanding—especially the cheesy squash casserole Joseph’s wife Helen had made for the event. I found her recipe in a handout she had passed along to guests at the end of the day. I share it here!